Trust The Process
As promised, this post is a continuation of my last one, making a cocktail built around the syrup I discussed. While I highly recommend this syrup and the resulting drink, the bigger points here are 1) Consider making a syrup instead of throwing out overripe produce, 2) It’s not too complicated to make said syrup, 3) These spontaneous syrups can be a great launching point for new cocktails.
Board Flipper
[#ad] Today’s next sponsored drink for the @catanpisco and @settlersofcatan collaboration goes out to all the really competitive types. You know, the one that can’t stand to lose, who may even resort to showing their displeasure physically, flipping the game board and all its contents. I admit, I’m really competitive with games, though I can’t claim I’ve ever gone full flip.
Paloma Old Fashioned
I love seeing a cocktail converted into a different style of drink. It’s a fun challenge but also can showcase the original in a new light. As the name suggests, this one converts the classic agave-based highball into an OF-style drink. The grapefruit flavor comes from a delicious grapefruit liqueur, and the lime/citrus presence comes from the bitters. The base spirit is a bit of personal preference (mezcal and/or tequila), just like with the classic. I chose a lovely mezcal that is on the lighter/cleaner side and split it with a bit of reposado for depth and a hint of vanilla/oak.
Squashface
I’ve enjoyed all the spooky/seasonal posts lately, so it’s about time I gave one back. Not that is spooky, but certainly appropriate for Halloween. The drink stars a squash-infused whiskey (using a lovely rye aged in bourbon barrels gifted from @ewingyoungdistillery). I used kabocha squash, which I think has a richer, earthier flavor compared to, say, butternut or pumpkin (though either would work just fine). I dehydrated thin slices of the squash and infused a few in the whiskey for ~2 days.
I Dream of Greenie
Anyone in the mood for a mezcal martini? What if it’s herbaceous, a little funky, and just the right amount of savory? I assume you’ve already scrolled past if your answer is no, so keep reading. I was sent a lovely bottle of mezcal by @mezcalamaras, which isn’t as assertive (ie smoky) as some others— which allows it to be the feature spirit in this stirred format without completely overtaking the more subtle flavors.
Royal J
Haz Ben
Happy Cinco de Mayo! I already posted a tasty (peach) margarita earlier this week, so here’s a very different side of agave: smokey, vegetal, stirred…corn? Come on, at least someone out there watched my Flavor Friday reel (4/1/22). Well, after a month, here comes the corny tequila. I received a bottle of Banhez mezcal (it’s delicious) and felt like corn could be a great compliment to its fruity/floral/vegetal notes. Spoiler alert: it is!
Manda Lavanda
Happy National Margarita Day! As if you needed an excuse to drink a margarita on Taco Tuesday... but if you are looking for a reason, here is a smoky, floral margarita that is definitely not your classic option. First, it brings in a floral-forward gin. I know this may upset some of the margarita purists out there, but it's certainly not the first cocktail to bring these two spirits together. Those floral notes are rounded out with Bitter Bianco, a less bitter, more floral, and much less red Campari. The touch of citrus here plays well with the Cointreau and keeps the juniper in check as a nice subtle background note.
Peachy Green
It’s a few days early, but happy Mezcal Day! This is my entry for a competition hosted by @mezcalcampante, @mezsal_salts, @abarabove, and @root23simplesyrups. The drink I made brings the fruitiness of peach and the herbaceous of several aromatic herbs, bound together by the magic of mezcal (and it’s good friend chartreuse).